Breakfast

Breakfast Nachos

Breakfast Tacos

Chilaquiles


Appetizers

7 Layer Dip

Chili Cheese Salsa

Salsa & Cream Cheese Dip

Black Bean Dip

Green Chili con Queso

Tortilla Pinwheels

Jicama Slices with Limejuice Chili

Ceviche

Green Chile Guacamole

Baked Salsa & Goat Cheese


Soups

Tortilla Soup

Corn, Poblano & Tomatillo Chowder


Entrees

Salsa Verde Chicken with Asparagus

Salsa Rice with Shrimp & Bacon

Goat Cheese Tacos

New Mexican Chile Rellenos

Santa Barbara Peach/Mango Chile Rellenos

Texas Fajitas

Margarita Fajitas

Turkey Quesadilla

Make 2-4 hours in advance.

3 large, ripe avocados, preferably Haas variety
1 Cup Santa Barbara Salsa Verde
1/4 C chopped fresh cilantro
Salt, to taste

Peel and slice avocados in quarters, then gently twist avocado away from the pits. Coarsely mash the avocado with a fork or potato masher.

Stir the salsa gently into the avocado, then add in the cilantro. Add salt to taste. The guacamole will improve if made in advance and kept in the refrigerator. The colder it is, the fresher it will look. Just before your guests arrive, scoop into a decorative bowl and garnish with cilantro sprigs. Serve with chips.